Mexican Vanilla Porter Brownie Bites

Mexican Vanilla Porter Brownie Bites

Ingredients

Yield: 1 20 x 20 cm pan

Portion Size: 5 cm squares

1 cup coarse sugar
1/2 cup vegetable oil
2 tablespoons  Nielsen-Massey Mexican Pure Vanilla Extract
Buy Now
2 eggs
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon kosher salt
.35 cup all purpose flour
1/4 cup finely ground vanilla porter spent grains or finely ground oatmeal
1 teaspoon cinnamon, ground
3/4 teaspoon mexican chile powder

For the sauce

1/2 pod Nielsen-Massey Mexican Pure Vanilla Beans, scraped
2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1/2 cup canned dulce de leche sauce

Directions

Preheat oven to 325 degrees F. Prepare an 8 x 8 inches baking pan by spraying with pan spray.

Combine coarse sugar and oil, and stir until just blended. Add Nielsen-Massey Mexican Pure Vanilla and eggs and stir until just combined.

Combine all dry ingredients in a separate bowl. Gradually add dry ingredients into the wet mixture and stir until just combined.

Pour into 8 x 8 inches baking pan. Bake for 20-30 minutes or until cooked through. Test with toothpick or cake tester; it should come out clean when inserted into the middle. Cool completely before cutting.

In a small bowl combine Nielsen Massey Mexican Pure Vanilla Bean, Nielsen-Massey Mexican Pure Vanilla and dulce de leche sauce and stir to combine. Serve with brownies.

Notes:

Chefs Tip:

To make dulce de leche sauce, place a can of sweetened condensed milk into a 2-litre pot and fill with water until completely submerged. Simmer for 4-6 hours, adding more water as necessary. Cool slightly before using.

Yield: 1 20 x 20 cm pan

Portion Size: 5 cm squares

240 ml coarse sugar
120 ml vegetable oil
2 tablespoons  Nielsen-Massey Mexican Pure Vanilla Extract
Buy Now
2 eggs
1/4 teaspoon baking powder
30 g cocoa powder
1/4 teaspoon kosher salt
44 g all purpose flour
26 g finely ground vanilla porter spent grains or finely ground oatmeal
1 teaspoon cinnamon, ground
3/4 teaspoon mexican chile powder

For the sauce

1/2 pod Nielsen-Massey Mexican Pure Vanilla Beans, scraped
2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
120 ml canned dulce de leche sauce

Directions

Preheat oven to 160 degrees C. Prepare an 20 x 20 cm baking pan by spraying with pan spray.

Combine coarse sugar and oil, and stir until just blended. Add Nielsen-Massey Mexican Pure Vanilla and eggs and stir until just combined.

Combine all dry ingredients in a separate bowl. Gradually add dry ingredients into the wet mixture and stir until just combined.

Pour into 20 x 20 cm baking pan. Bake for 20-30 minutes or until cooked through. Test with toothpick or cake tester; it should come out clean when inserted into the middle. Cool completely before cutting.

In a small bowl combine Nielsen Massey Mexican Pure Vanilla Bean, Nielsen-Massey Mexican Pure Vanilla and dulce de leche sauce and stir to combine. Serve with brownies.

Notes:

Chefs Tip:

To make dulce de leche sauce, place a can of sweetened condensed milk into a 2-litre pot and fill with water until completely submerged. Simmer for 4-6 hours, adding more water as necessary. Cool slightly before using.

  • Nielsen-Massey time icon

    10 minsprep

  • Nielsen-Massey time icon

    30 minscook

Mexican Pure Vanilla Extract 4oz

Mexican Pure Vanilla Extract

Mexican Vanilla Beans

Mexican Vanilla Beans